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Artigo de periodico
Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product (2013)
Bíscola, Vanessa; Todorov, Svetoslav Dimitrov ; Capuano, Verena S. Cabral; Abriouel, H; Galvez, A; Franco, Bernadette Dora Gombossy de Melo
Source: Meat Science. Unidade: FCF
Subjects: LACTOBACILLUS, CHARQUE, RNA RIBOSSÔMICO
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ABNT
BÍSCOLA, Vanessa et al. Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product. Meat Science, v. 93, n. 3, p. 607-613, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2012.11.021. Acesso em: 12 ago. 2024.
APA
Bíscola, V., Todorov, S. D., Capuano, V. S. C., Abriouel, H., Galvez, A., & Franco, B. D. G. de M. (2013). Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product. Meat Science, 93( 3), 607-613. doi:10.1016/j.meatsci.2012.11.021
NLM
Bíscola V, Todorov SD, Capuano VSC, Abriouel H, Galvez A, Franco BDG de M. Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product [Internet]. Meat Science. 2013 ; 93( 3): 607-613.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2012.11.021
Vancouver
Bíscola V, Todorov SD, Capuano VSC, Abriouel H, Galvez A, Franco BDG de M. Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product [Internet]. Meat Science. 2013 ; 93( 3): 607-613.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2012.11.021
Artigo de periodico
PFGE characterisation and adhesion ability of Listeria monocytogenes isolates obtained from bovine carcasses and beef processing facilities (2012)
Galvão, Newton Nascentes; Chiarini, Eb; Destro, Maria Teresa; Ferreira, Márcia de Aguiar; Nero, Luís Augusto
Source: Meat Science. Unidade: FCF
Subjects: LISTERIA, MICROBIOLOGIA DE ALIMENTOS, CARNES E DERIVADOS
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ABNT
GALVÃO, Newton Nascentes et al. PFGE characterisation and adhesion ability of Listeria monocytogenes isolates obtained from bovine carcasses and beef processing facilities. Meat Science, v. 92, n. 4, p. 635-643, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2012.06.011. Acesso em: 12 ago. 2024.
APA
Galvão, N. N., Chiarini, E., Destro, M. T., Ferreira, M. de A., & Nero, L. A. (2012). PFGE characterisation and adhesion ability of Listeria monocytogenes isolates obtained from bovine carcasses and beef processing facilities. Meat Science, 92( 4), 635-643. doi:10.1016/j.meatsci.2012.06.011
NLM
Galvão NN, Chiarini E, Destro MT, Ferreira M de A, Nero LA. PFGE characterisation and adhesion ability of Listeria monocytogenes isolates obtained from bovine carcasses and beef processing facilities [Internet]. Meat Science. 2012 ; 92( 4): 635-643.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2012.06.011
Vancouver
Galvão NN, Chiarini E, Destro MT, Ferreira M de A, Nero LA. PFGE characterisation and adhesion ability of Listeria monocytogenes isolates obtained from bovine carcasses and beef processing facilities [Internet]. Meat Science. 2012 ; 92( 4): 635-643.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2012.06.011
Artigo de periodico
Effect of natural pigments on the oxidative stability of sausages stored under refrigeration (2010)
Mercadante, Adriana Zerlotti; Capitani, Caroline Dário; Decker, E. A; Castro, Inar Alves de
Source: Meat Science. Unidade: FCF
Subjects: ANTIOXIDANTES, SALSICHA
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ABNT
MERCADANTE, Adriana Zerlotti et al. Effect of natural pigments on the oxidative stability of sausages stored under refrigeration. Meat Science, v. 84, n. 4, p. 718-726, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2009.10.031. Acesso em: 12 ago. 2024.
APA
Mercadante, A. Z., Capitani, C. D., Decker, E. A., & Castro, I. A. de. (2010). Effect of natural pigments on the oxidative stability of sausages stored under refrigeration. Meat Science, 84( 4), 718-726. doi:10.1016/j.meatsci.2009.10.031
NLM
Mercadante AZ, Capitani CD, Decker EA, Castro IA de. Effect of natural pigments on the oxidative stability of sausages stored under refrigeration [Internet]. Meat Science. 2010 ; 84( 4): 718-726.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2009.10.031
Vancouver
Mercadante AZ, Capitani CD, Decker EA, Castro IA de. Effect of natural pigments on the oxidative stability of sausages stored under refrigeration [Internet]. Meat Science. 2010 ; 84( 4): 718-726.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2009.10.031
Artigo de periodico
High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausage (2009)
Miyasaki, Keila Naomi; Chiarini, Eb; Sant'Ana, Anderson de Souza; Destro, Maria Teresa; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo
Source: Meat Science. Unidade: FCF
Subjects: LISTERIA, LINGUIÇA (MICROBIOLOGIA), MICROBIOLOGIA DE ALIMENTOS
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ABNT
MIYASAKI, Keila Naomi et al. High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausage. Meat Science, v. 83, n. 3, p. 523-527, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2009.06.037. Acesso em: 12 ago. 2024.
APA
Miyasaki, K. N., Chiarini, E., Sant'Ana, A. de S., Destro, M. T., Landgraf, M., & Franco, B. D. G. de M. (2009). High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausage. Meat Science, 83( 3), 523-527. doi:10.1016/j.meatsci.2009.06.037
NLM
Miyasaki KN, Chiarini E, Sant'Ana A de S, Destro MT, Landgraf M, Franco BDG de M. High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausage [Internet]. Meat Science. 2009 ; 83( 3): 523-527.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2009.06.037
Vancouver
Miyasaki KN, Chiarini E, Sant'Ana A de S, Destro MT, Landgraf M, Franco BDG de M. High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausage [Internet]. Meat Science. 2009 ; 83( 3): 523-527.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.meatsci.2009.06.037
Artigo de periodico
Inhibition of Listeria monocytogenes by a bacteriocinogenic Lactobacillus sake strain in modified atmosphere-packaged Brazilian sausage (2002)
Liserre, Alcina Maria; Landgraf, Mariza ; Destro, Maria Teresa; Franco, Bernadette Dora Gombossy de Melo
Source: Meat Science. Unidade: FCF
Subjects: LACTOBACILLUS, LISTERIA, ALIMENTOS (MICROBIOLOGIA), MICROBIOLOGIA DE ALIMENTOS
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ABNT
LISERRE, Alcina Maria et al. Inhibition of Listeria monocytogenes by a bacteriocinogenic Lactobacillus sake strain in modified atmosphere-packaged Brazilian sausage. Meat Science, v. 61, n. 4, p. 449-455, 2002Tradução . . Disponível em: https://doi.org/10.1016/s0309-1740(01)00220-0. Acesso em: 12 ago. 2024.
APA
Liserre, A. M., Landgraf, M., Destro, M. T., & Franco, B. D. G. de M. (2002). Inhibition of Listeria monocytogenes by a bacteriocinogenic Lactobacillus sake strain in modified atmosphere-packaged Brazilian sausage. Meat Science, 61( 4), 449-455. doi:10.1016/s0309-1740(01)00220-0
NLM
Liserre AM, Landgraf M, Destro MT, Franco BDG de M. Inhibition of Listeria monocytogenes by a bacteriocinogenic Lactobacillus sake strain in modified atmosphere-packaged Brazilian sausage [Internet]. Meat Science. 2002 ; 61( 4): 449-455.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/s0309-1740(01)00220-0
Vancouver
Liserre AM, Landgraf M, Destro MT, Franco BDG de M. Inhibition of Listeria monocytogenes by a bacteriocinogenic Lactobacillus sake strain in modified atmosphere-packaged Brazilian sausage [Internet]. Meat Science. 2002 ; 61( 4): 449-455.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/s0309-1740(01)00220-0
Artigo de periodico
Production of mortadella: behavior of Listeria monocytogenes during processing and storage conditions (2001)
Bersot, Luciano dos Santos; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo ; Destro, Maria Teresa
Source: Meat Science. Unidade: FCF
Subjects: ALIMENTOS (MICROBIOLOGIA), MORTADELA
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ABNT
BERSOT, Luciano dos Santos et al. Production of mortadella: behavior of Listeria monocytogenes during processing and storage conditions. Meat Science, v. 57, n. 1, p. 13-17, 2001Tradução . . Disponível em: https://doi.org/10.1016/s0309-1740(00)00068-1. Acesso em: 12 ago. 2024.
APA
Bersot, L. dos S., Landgraf, M., Franco, B. D. G. de M., & Destro, M. T. (2001). Production of mortadella: behavior of Listeria monocytogenes during processing and storage conditions. Meat Science, 57( 1), 13-17. doi:10.1016/s0309-1740(00)00068-1
NLM
Bersot L dos S, Landgraf M, Franco BDG de M, Destro MT. Production of mortadella: behavior of Listeria monocytogenes during processing and storage conditions [Internet]. Meat Science. 2001 ; 57( 1): 13-17.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/s0309-1740(00)00068-1
Vancouver
Bersot L dos S, Landgraf M, Franco BDG de M, Destro MT. Production of mortadella: behavior of Listeria monocytogenes during processing and storage conditions [Internet]. Meat Science. 2001 ; 57( 1): 13-17.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/s0309-1740(00)00068-1
Artigo de periodico
Hamburger meat identification by dot-ELISA (2000)
Macedo Silva, A; Barbosa, S F C; Alkmin, Maria das Graças Adelino; Vaz, Adelaide José; Shimokomaki, Massami; Tenuta Filho, Alfredo
Source: Meat Science. Unidade: FCF
Subjects: ALIMENTOS (MICROBIOLOGIA), ANÁLISE DE ALIMENTOS
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ABNT
MACEDO SILVA, A et al. Hamburger meat identification by dot-ELISA. Meat Science, v. 56, n. 2, p. 189-192, 2000Tradução . . Disponível em: https://doi.org/10.1016/s0309-1740(00)00039-5. Acesso em: 12 ago. 2024.
APA
Macedo Silva, A., Barbosa, S. F. C., Alkmin, M. das G. A., Vaz, A. J., Shimokomaki, M., & Tenuta Filho, A. (2000). Hamburger meat identification by dot-ELISA. Meat Science, 56( 2), 189-192. doi:10.1016/s0309-1740(00)00039-5
NLM
Macedo Silva A, Barbosa SFC, Alkmin M das GA, Vaz AJ, Shimokomaki M, Tenuta Filho A. Hamburger meat identification by dot-ELISA [Internet]. Meat Science. 2000 ; 56( 2): 189-192.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/s0309-1740(00)00039-5
Vancouver
Macedo Silva A, Barbosa SFC, Alkmin M das GA, Vaz AJ, Shimokomaki M, Tenuta Filho A. Hamburger meat identification by dot-ELISA [Internet]. Meat Science. 2000 ; 56( 2): 189-192.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/s0309-1740(00)00039-5
Artigo de periodico
Ultrastructural observation on charquis , salted and intermediate moisture meat products (1996)
Biscontini, T M B; Shimokomaki, Massami; Oliveira, S. F.; Zorn, T M T
Source: Meat Science. Unidades: ICB, FCF
Assunto: HISTOLOGIA
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ABNT
BISCONTINI, T M B et al. Ultrastructural observation on charquis , salted and intermediate moisture meat products. Meat Science, v. 43, n. 3-4, p. 351-8, 1996Tradução . . Disponível em: https://doi.org/10.1016/s0309-1740(96)00027-7. Acesso em: 12 ago. 2024.
APA
Biscontini, T. M. B., Shimokomaki, M., Oliveira, S. F., & Zorn, T. M. T. (1996). Ultrastructural observation on charquis , salted and intermediate moisture meat products. Meat Science, 43( 3-4), 351-8. doi:10.1016/s0309-1740(96)00027-7
NLM
Biscontini TMB, Shimokomaki M, Oliveira SF, Zorn TMT. Ultrastructural observation on charquis , salted and intermediate moisture meat products [Internet]. Meat Science. 1996 ;43( 3-4): 351-8.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/s0309-1740(96)00027-7
Vancouver
Biscontini TMB, Shimokomaki M, Oliveira SF, Zorn TMT. Ultrastructural observation on charquis , salted and intermediate moisture meat products [Internet]. Meat Science. 1996 ;43( 3-4): 351-8.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/s0309-1740(96)00027-7
Artigo de periodico
Effect of electrical stimulation on post-mortem biochemical characteristics and quality of longissimus dorsi thoracis muscle from buffalo ( bubalus bubalis ) (1995)
Soares, G J D; Areas, José Alfredo Gomes
Source: Meat Science. Unidade: FCF
Subjects: ALIMENTOS DE ORIGEM ANIMAL, BIOQUÍMICA DE ALIMENTOS
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ABNT
SOARES, G J D e AREAS, José Alfredo Gomes. Effect of electrical stimulation on post-mortem biochemical characteristics and quality of longissimus dorsi thoracis muscle from buffalo ( bubalus bubalis ). Meat Science, v. 41, n. 3 , p. 369-79, 1995Tradução . . Disponível em: https://doi.org/10.1016/0309-1740(94)00058-f. Acesso em: 12 ago. 2024.
APA
Soares, G. J. D., & Areas, J. A. G. (1995). Effect of electrical stimulation on post-mortem biochemical characteristics and quality of longissimus dorsi thoracis muscle from buffalo ( bubalus bubalis ). Meat Science, 41( 3 ), 369-79. doi:10.1016/0309-1740(94)00058-f
NLM
Soares GJD, Areas JAG. Effect of electrical stimulation on post-mortem biochemical characteristics and quality of longissimus dorsi thoracis muscle from buffalo ( bubalus bubalis ) [Internet]. Meat Science. 1995 ;41( 3 ): 369-79.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/0309-1740(94)00058-f
Vancouver
Soares GJD, Areas JAG. Effect of electrical stimulation on post-mortem biochemical characteristics and quality of longissimus dorsi thoracis muscle from buffalo ( bubalus bubalis ) [Internet]. Meat Science. 1995 ;41( 3 ): 369-79.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/0309-1740(94)00058-f
Artigo de periodico
Parameters determining the quality of charqui , an intermediate moisture meat product (1994)
Torres, Elizabeth Aparecida Ferraz da Silva ; Shimokomaki, Massami; Franco, Bernadette Dora Gombossy de Melo ; Landgraf, Mariza ; Carvalho Junior, B C; Santos, J C
Source: Meat Science. Unidades: FSP, FCF
Subjects: ALIMENTOS (CONTROLE DE QUALIDADE), ALIMENTOS DE ORIGEM ANIMAL
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ABNT
TORRES, Elizabeth Aparecida Ferraz da Silva et al. Parameters determining the quality of charqui , an intermediate moisture meat product. Meat Science, v. 38, n. 2 , p. 229-34, 1994Tradução . . Disponível em: https://doi.org/10.1016/0309-1740(94)90112-0. Acesso em: 12 ago. 2024.
APA
Torres, E. A. F. da S., Shimokomaki, M., Franco, B. D. G. de M., Landgraf, M., Carvalho Junior, B. C., & Santos, J. C. (1994). Parameters determining the quality of charqui , an intermediate moisture meat product. Meat Science, 38( 2 ), 229-34. doi:10.1016/0309-1740(94)90112-0
NLM
Torres EAF da S, Shimokomaki M, Franco BDG de M, Landgraf M, Carvalho Junior BC, Santos JC. Parameters determining the quality of charqui , an intermediate moisture meat product [Internet]. Meat Science. 1994 ;38( 2 ): 229-34.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/0309-1740(94)90112-0
Vancouver
Torres EAF da S, Shimokomaki M, Franco BDG de M, Landgraf M, Carvalho Junior BC, Santos JC. Parameters determining the quality of charqui , an intermediate moisture meat product [Internet]. Meat Science. 1994 ;38( 2 ): 229-34.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/0309-1740(94)90112-0
Artigo de periodico
Parameters determining the quality of charque , an intermediate moisture meat product (1994)
Torres, Elizabeth Aparecida Ferraz da Silva ; Shimokomaki, Massami; Franco, Bernadette Dora Gombossy de Melo ; Landgraf, Mariza ; Carvalho Junior, B C; Santos, J C
Source: Meat Science. Unidades: FSP, FCF
Assunto: SEGURANÇA ALIMENTAR
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ABNT
TORRES, Elizabeth Aparecida Ferraz da Silva et al. Parameters determining the quality of charque , an intermediate moisture meat product. Meat Science, v. 38, p. 229-34, 1994Tradução . . Disponível em: https://doi.org/10.1016/0309-1740(94)90112-0. Acesso em: 12 ago. 2024.
APA
Torres, E. A. F. da S., Shimokomaki, M., Franco, B. D. G. de M., Landgraf, M., Carvalho Junior, B. C., & Santos, J. C. (1994). Parameters determining the quality of charque , an intermediate moisture meat product. Meat Science, 38, 229-34. doi:10.1016/0309-1740(94)90112-0
NLM
Torres EAF da S, Shimokomaki M, Franco BDG de M, Landgraf M, Carvalho Junior BC, Santos JC. Parameters determining the quality of charque , an intermediate moisture meat product [Internet]. Meat Science. 1994 ;38 229-34.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/0309-1740(94)90112-0
Vancouver
Torres EAF da S, Shimokomaki M, Franco BDG de M, Landgraf M, Carvalho Junior BC, Santos JC. Parameters determining the quality of charque , an intermediate moisture meat product [Internet]. Meat Science. 1994 ;38 229-34.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/0309-1740(94)90112-0
Artigo de periodico
Lung proteins: effect of defatting with several solvents and extrusion cooking on some functional properties (1990)
Bastos, Deborah Helena Markowicz; Areas, José Alfredo Gomes
Source: Meat Science. Unidade: FCF
Subjects: CIÊNCIA DE ALIMENTOS, ANÁLISE DE ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
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ABNT
BASTOS, Deborah Helena Markowicz e AREAS, José Alfredo Gomes. Lung proteins: effect of defatting with several solvents and extrusion cooking on some functional properties. Meat Science, v. 28, n. 3 , p. 223-35, 1990Tradução . . Disponível em: https://doi.org/10.1016/0309-1740(90)90006-r. Acesso em: 12 ago. 2024.
APA
Bastos, D. H. M., & Areas, J. A. G. (1990). Lung proteins: effect of defatting with several solvents and extrusion cooking on some functional properties. Meat Science, 28( 3 ), 223-35. doi:10.1016/0309-1740(90)90006-r
NLM
Bastos DHM, Areas JAG. Lung proteins: effect of defatting with several solvents and extrusion cooking on some functional properties [Internet]. Meat Science. 1990 ;28( 3 ): 223-35.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/0309-1740(90)90006-r
Vancouver
Bastos DHM, Areas JAG. Lung proteins: effect of defatting with several solvents and extrusion cooking on some functional properties [Internet]. Meat Science. 1990 ;28( 3 ): 223-35.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/0309-1740(90)90006-r
Artigo de periodico
Effect of salt on oxidative changes in pre- and post- rigor ground beef (1988)
Torres, E; Pearson, A M; Gray, J I; Booren, A M; Shimokomaki, Massami
Source: Meat Science. Unidade: FCF
Assunto: CARNES E DERIVADOS
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ABNT
TORRES, E et al. Effect of salt on oxidative changes in pre- and post- rigor ground beef. Meat Science, v. 23, n. 3 , p. 151-63, 1988Tradução . . Disponível em: https://doi.org/10.1016/0309-1740(88)90031-9. Acesso em: 12 ago. 2024.
APA
Torres, E., Pearson, A. M., Gray, J. I., Booren, A. M., & Shimokomaki, M. (1988). Effect of salt on oxidative changes in pre- and post- rigor ground beef. Meat Science, 23( 3 ), 151-63. doi:10.1016/0309-1740(88)90031-9
NLM
Torres E, Pearson AM, Gray JI, Booren AM, Shimokomaki M. Effect of salt on oxidative changes in pre- and post- rigor ground beef [Internet]. Meat Science. 1988 ;23( 3 ): 151-63.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/0309-1740(88)90031-9
Vancouver
Torres E, Pearson AM, Gray JI, Booren AM, Shimokomaki M. Effect of salt on oxidative changes in pre- and post- rigor ground beef [Internet]. Meat Science. 1988 ;23( 3 ): 151-63.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/0309-1740(88)90031-9
Artigo de periodico
Scanning calorimetric studies on offal protein isolates (1986)
Areas, José Alfredo Gomes; Lawrie, R A
Source: Meat Science. Unidade: FCF
Subjects: PROTEÍNAS (ANÁLISE QUÍMICA), CALOR (ANÁLISE QUANTITATIVA), NUTRIÇÃO EXPERIMENTAL
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ABNT
AREAS, José Alfredo Gomes e LAWRIE, R A. Scanning calorimetric studies on offal protein isolates. Meat Science, v. 17, p. 25-35, 1986Tradução . . Acesso em: 12 ago. 2024.
APA
Areas, J. A. G., & Lawrie, R. A. (1986). Scanning calorimetric studies on offal protein isolates. Meat Science, 17, 25-35.
NLM
Areas JAG, Lawrie RA. Scanning calorimetric studies on offal protein isolates. Meat Science. 1986 ;17 25-35.[citado 2024 ago. 12 ]
Vancouver
Areas JAG, Lawrie RA. Scanning calorimetric studies on offal protein isolates. Meat Science. 1986 ;17 25-35.[citado 2024 ago. 12 ]

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